Typical time for summer sausage

IMUF, I agree with Al ,your temps may not be accurate

I smoke my beef sticks at 150 for 24 hours....   Put the SS in the smoker at 150, close the door and walk away for at least 24 hours...   You will never have fat out..  The SS will be moist and delish.... 

110°f for 1 hour and than raise chamber temp 10°f every hour until 170°.  Then let it ride.  It takes 12 hours or so.

You could try switching to a smaller diameter casing.  

I smoke as long as I want, and then finish in the kitchen oven. That finish step may only take a half hour; my oven has much more uniform temps than my smoker, and I know all the sticks are very close to fiinal temp. Like Dave said, if I have my sticks amoking at 150, and figure 12 hours is enough smoke, but the internal temp is only 130, I'll pull the sausage and put it right in a 165 degree oven (set on convection in mine) and watch the temp climb to my target in fairly short order. Sometimes I'll run the temp up to like 180 for a bit to move things along. A little trial and error and I've had no problems, and a heck of a lot more control, and no midnight vigil over smoker.

I'm a convert to Dave Omarks method before I even realized it. I was concerned about not hitting IT target on long smokes and voiced concern on here and was provided with the intell report by Dave. The sausage or sticks always looked completely done, at times even a little firmer than I would have liked. Regardless, here's the chart so I would 'set it and forget it' for at least 18 hours. I normally grind and add my spices and cure on day one....allow to rest and firm up overnight in the fridge then stuff around 10 AM next day and slide them in the smoker at about Noon. 150 for an hour with no smoke to dry the casings then bump up to 175 tops, add my wood and let it go. I don't open the smoker until about 0600 the next morning to gaze upon some of the finest looking product I've ever done. Here's the report for your reference with Daves comments attached:

Nest time, try smoking at 150 ish temp... for 24 hours... that reduces the fat out... final temp of the sausage 140 ish for 2 hours or so... that's adequate to pasteurize the meat....

Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)

130 (54.4) 112 min... 146 (63.3) 169 sec
131 (55.0) 89 min.... 147 (63.9) 134 sec
132 (55.6) 71 min.... 148 (64.4) 107 sec
133 (56.1) 56 min.... 149 (65.0) 85 sec
134 (56.7) 45 min.... 150 (65.6) 67 sec
135 (57.2) 36 min.... 151 (66.1) 54 sec
136 (57.8) 28 min.... 152 (66.7) 43 sec
137 (58.4) 23 min.... 153 (67.2) 34 sec
138 (58.9) 18 min.... 154 (67.8) 27 sec
139 (59.5) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.6) 9 min...... 157 (69.4) 14 sec
142 (61.1) 8 min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.2) 5 min.......
145 (62.8) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

http:// Another source.... with explanations..

http://www.fao.org/docrep/010/ai407e/AI407E08.htm

FWIW, I usually double the time recommended at lower temperatures.... JUST IN CASE my therm is off or other sections of meat may have not reached the temperature all at the same time.....

example... 135 deg. for 36 minutes..... I extend to at least 72 minutes at that temp....

Perfect they were doing SS this way.

DaveOmak said:

 
I smoke my beef sticks at 150 for 24 hours....   Put the SS in the smoker at 150, close the door and walk away for at least 24 hours...   You will never have fat out..  The SS will be moist and delish.... 

Click to expand...

Perfect they were doing SS this way.